The Southern Foodie : 100 Places to Eat in the South Before You Die (and the Recipes That Made Them Famous)

Thirteen states, 100 chefs and 134 recipes later, one thing is clear: the food of the American South tells a story that spans the distance from New Orleans to Louisville, Little Rock to Charleston, Nashville to Dallas, and every city in between. Meet the people keeping the tradition alive and reinventing the flavors of the South while exploring its evolution of the region’s best restaurants. Swing down to the Gulf Coast and wade into a chef’s wonderland of fresh seafood and spicy heat. Check out the culinary creativity in the Carolinas where you’ll find traditional smoked pork barbecue alongside Southern favorites made with fresh, local produce. Explore the restaurant kitchens of Atlanta and Nashville where the chefs aren’t shy about fusing comfort food standards with international flair and unexpected techniques. Join food and drink writer Chris Chamberlain for access to the South’s best recipes and the kitchens where they were developed. In The Southern Foodie, Chamberlain explores the South’s culinary culture with favorites such as: Jalapeño-and-Cheese-Stuffed Grit Cakes from Mason’s Grill, Baton Rouge, LA Roasted Heirloom Pumpkin with Mulled Sorghum Glaze from Capitol Grille, Nashville, TN Country Ham Fritters from Proof on Main, Louisville, KY Blue Crab Cheesecake from Old Firehouse Restaurant, Hollywood, SC Apricot Fried Pies from Penguin Ed’s Bar-B-Q, Fayetteville, AR The Southern Foodie you where the South eats and how to create those distinct flavors at home. You’re sure to rediscover old favorites and get a closer look at the delicious new traditions in Southern cuisine. Thirteen states, 100 chefs, and 134 recipes later, one thing is clear: the food of the American South tells a story that spans the distance from New Orleans to Louisville, Little Rock to Charleston, Nashville to Dallas, and every city in between . The Southern Foodie explores a hearty swath of the South?s culinary culture, following its roots and exploring its evolution in the region?s best restaurants.?Meet the people who are keeping the tradition alive and reinventing the flavors of the South. Swing on down to the Gulf Coast, and wade into a chef?s wonderland of fresh seafood and spicy heat. Check out the culinary creativity in the Carolinas, where you?ll find traditional smoked pork barbecue alongside Southern favorites made with fresh, local produce. Explore the restaurant kitchens of Atlanta and Nashville, where the chefs aren?t shy about fusing comfort food standards with international flair and unexpected techniques. Join Chris Chamberlain for access to the South?s best recipes and the kitchens where they were developed. Jalape?o-and-Cheese-Stuffed Grit Cakes from Mason?s Grill, Baton Rouge, LA Roasted Heirloom Pumpkin with Mulled Sorghum Glaze from Capitol Grille, Nashville, TN Country Ham Fritters from Proof on Main, Louisville, KY Blue Crab Cheesecake from Old Firehouse Restaurant, Hollywood, SC Apricot Fried Pies from Penguin Ed?s Bar-B-Q, Fayetteville, AR The Southern Foodie shows you where the South eats and how to create those distinct flavors at home. You?re sure to rediscover old favorites and get a closer look at the delicious new traditions in Southern cuisine The cuisine of the south is often referred to as "comfort food." This is not only because it can fill you up when you are hungry or warm your belly on a cold day; the cooks who inhabit Southern kitchens genuinely seek to offer comfort to the lucky folks who share their repast. Love is the implied first ingredient in many favorite recipes. That's why they are passed down from generation to generation scrawled on index cards, and saved in well-worn notebooks. In The Southern Foodie you will find recipes from one hundred chefs from across the south